Inspired by traditional Hoppin' John, this recipe combines blackeye beans and rice in a new way!

• 1/4 lb. dried black-eyed beans
• 1/2 cup long grain and wild rice
• 1/4 large tomato, diced
• 1/4 cup purple onions, diced
• 1/4 green bell pepper, diced
• 1/4 cup whole kernel corn
• 1/8 tsp. fresh herbs
• 2-1/4 tsp. fresh oregano, chopped
• 1-1/4 tsp. fresh thyme
• 1-1/2 tsp. white wine vinegar
• 2-1/4 tsp. extra virgin olive oil
• 1/8 tsp. salt (optional)
• dash of freshly ground black pepper

Prepare blackeye beans according to dry packaged bean preparation method below. Rinse and cover with fresh water. Bring to a boil and cook 30-40 minutes. Do NOT overcook. Beans should be firm. Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and freshly ground black pepper. Set aside.

In a flat serving dish, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeye beans. Add dressing and toss just to combine. Season with additional salt and freshly ground black pepper, if necessary. Garnish with fresh herbs. Serve immediately.

Dry Packaged Bean Preparation Method

Rinse beans well. In a saucepan, cover beans with water at least 2 inches above the beans and bring to a boil over high heat. Simmer for 5-10 minutes. Turn off heat and let stand at least one hour before proceeding with recipe.

Courtesy American Dry Bean Board.

Per serving: calories 221, fat 3.8g, 15% calories from fat, cholesterol 0mg, protein 9.1g, carbohydrates 38.8g, fiber 4.5g, sugar 3.9g, sodium 9mg, diet points 4.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 2.4, Lean meat: 0.0, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0

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